Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Garden Stuffed Baked Potatoes




Source of Recipe


James


List of Ingredients




4 russet potatoes
2 tbsp. butter or margarine
1 small onion, chopped
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1/2 cup ranch salad dressing
1 tbsp. vegetable oil
2 tsp. dried parsley
to taste salt
to taste pepper
1 cup cheddar cheese



Recipe



Microwave pierced potatoes on High for 12 minutes, or bake for 15 minutes. Slice off potatoe tops. Scoop out pulp, keeping skins intact. Mash pulp in medium bowl.
Heat a small skillet over medium heat, add butter. Add onion and sautè until tender, about 5 minutes. Add onion, broccoli, and salad dressing to potato pulp, mix well.
Brush outside of potatoe skin shells with oil. Spoon potato mixture into shells, dividing evenly. Place on baking sheet. Top each potato with cheddar.
Bake potatoes until heated through, about 15 minutes at 425º F.
Sprinkle with parsley, salt and pepper to taste.
Makes 4 servings.